• 1/2 bunch parsley, leafy end chopped finely
• 2 bunches green onions, chopped
• 10 mint leaves (approx 1 cup) cut up
• 1 1/2- 2 tomatoes, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 1/2 cups Quinoa, cooked and cooled

Dressing:

• 3 tablespoons of fresh lemon juice
• 1/4 cup olive oil

Cook Quinoa according to directions.  Let it cool completely.  Prepare vegetables, herbs and spices.  Mix into the Quinoa.  Add the dressing.  You may need to add more dressing due to the Quinoa absorbing the juice and oil.   Garnish with the top sprig of peppermint.  Keep refrigerated and serve cold.